Yoshida's Braised Oriental Veal Shanks

4 (2-inch) thick veal shanks
Oil for browning
Flour for dredging
Salt and pepper to taste
2 fennel bulbs, quartered
2 carrots, cut in 2-inch pieces
1 red onion, cut in 1/8-inch slices
24 cherry tomatoes
30 whole garlic cloves, peeled
2 cups Yoshida's Gourmet Cooking Sauce
2 cups red wine
1 tablespoon ginger, freshly grated
10 whole pieces star anise
2 pieces lemon grass

Preheat oven to 400 degrees. Season shanks with salt and pepper and dredge in flour until all sides are coated. Brown them in a hot sauté pan with a little oil and place in a roasting pan.

Add the rest of the ingredients to the pan and roast for 2-1/2 to 3-1/2 hours, until the meat easily falls off the bone. Remove anise pieces and serve the shanks and vegetables over buttered noodles. Makes 4 servings